About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, May 8, 2016

VEGETARIAN SATAY



VEGETARIAN SATAY

300 gm vegetarian mutton or chicken,cut into haft

1 tbsp sugar

4 tbsp oil

Grind into a paste:

4 tsp coriander seeds*

4 tsp fennel seeds*

2 tsp cumis*

Dry roast till fragrant*

2cm fresh turmeric

2 stalk serai,the white part only

2 candle nuts

Grind all the above ingredients and marinate for 2-3 hours.

1.    Heat a non stick pan and add in a little oil add in the vegetarian chicken or mutton and fry till dry and a little burn.

2.    Thread the pieces of the vegetarian meat onto the bamboo skewer and set aside. Serve with the gravy.

SATAY GRAVY

1 cup roasted and pound( coarsely) peanuts

2 cup coconut milk

2 piece asam gelugor or 2 tsp thick tamarind juice

2-3 tbsp oil

Salt and sugar to taste

Grind into a paste:

10 shallots

4 garlic

2 stalk serai

2 cm lengkuas

2 cm ginger

2 tsp coriander seeds*

2 tsp cumis*

10 dry chilie*

*dry roast before use

Grind all the above ingredients into a fine paste.

1.    Heat the oil and fry the grind ingredients till the oil rise.

2.    Add in the all the rest of the ingredients and mix well and let it cames to a boil.

3.    Serve with the vegetarian meat,sliced cucumbers,sliced onion and ketupat.







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